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 Post subject: Re: Asian Recipes
Unread postPosted: August 17th, 2019, 1:04 pm 
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Joined: May 15th, 2016, 4:21 pm
Posts: 1255
priscilla1961 wrote:
Sichuan Ramen Cup of Noodles with Cabbage & Tofu

Ingredients
6 teaspoons Sichuan chile-bean sauce (toban djan) or chile-garlic sauce
6 teaspoons tahini 1½ teaspoons reduced-sodium vegetable bouillon paste
1½ teaspoons Chinese rice wine
1½ teaspoons packed light brown sugar
¾ teaspoon black vinegar
3 cups shredded napa cabbage
9 ounces extra-firm tofu, cut into ½-inch cubes (about 1½ heaping cups)
¾ teaspoon Sichuan peppercorns, coarsely ground
1½ cups cooked black or brown rice ramen noodles
1½ teaspoons toasted sesame seeds
3 cups very hot water. divided

Preparation
Add 2 teaspoons each chile-bean sauce (or chile-garlic sauchttp://images.media-allrecipes.com/ ... 09281.jpge) and tahini, ½ teaspoon each bouillon paste, rice wine and brown sugar and ¼ teaspoon vinegar to each of three 1½-pint canning jars. Layer 1 cup cabbage, 3 ounces tofu (about ½ cup), ¼ teaspoon ground peppercorns and ½ cup ramen noodles into each jar. Top each with ½ teaspoon sesame seeds. Cover and refrigerate for up to 3 days. To prepare each jar: Add 1 cup very hot water to the jar, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes. Stir well. Let stand a few minutes before eating.
Tips: Great for flavoring soups, stews and sauces, bouillon paste has a spoonable consistency that makes it easy to portion just the amount you need. To keep sodium in check, opt for reduced-sodium offerings.
For 1½ cups cooked noodles, start with 3 to 4 ounces dry. Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling in jars.
Black vinegar—or ching-kiang vinegar—adds a rich, smoky flavor to many Chinese dishes. Look for it in Asian markets and specialty food shops. Balsamic, sherry or white vinegars can be used as substitutes.
Image

That looks good and healthy.


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 Post subject: Re: Asian Recipes
Unread postPosted: August 26th, 2019, 3:08 am 

Joined: October 4th, 2012, 10:25 pm
Posts: 41385
I'm making vegetarian pad Thai for meatless Monday today.

Ingredients:
2 Tbsp canola oil

3 Tbsp soy sauce

1 Tbsp chili sauce

1 Tbsp brown sugar

1 Tbsp water

1/4-inch flat rice noodles

3 cloves garlic, chopped

2 eggs, beaten

2 carrots, peeled and shredded

8 scallions, white and green parts separated and chopped

2 cups bean sprouts

1 red bell pepper, slivered

2 Tbsp roasted salted peanuts, chopped


Directions:
1. Cook the noodles as directed on the package and drain.

2. In a small bowl, whisk together the juice from 1 lime, soy sauce, chili sauce and brown sugar.

3. In a large pan, heat the oil over medium-high heat. Add the garlic and stir for 15 seconds, then add the white chopped scallions and red pepper. Cook for 1 minute, then push to the side of the pan and cook the whisked eggs until scrambled. Add carrot shreds, and cook for about 1 minute.

4. Mix in the noodles along with 1 tablespoon of water. Once mixed, pour in soy sauce mixture and bring to a simmer.

5. Mix in bean sprouts and green scallions.

6. Plate the dish, and sprinkle on the crushed peanuts.

7. Season with salt and pepper
Image


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 Post subject: Re: Asian Recipes
Unread postPosted: August 28th, 2019, 7:32 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 961
Chinese Pork Dumplings

INGREDIENTS
1/2 cup soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon finely chopped Chinese chives
1 tablespoon sesame seeds
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 pound ground pork3 cloves garlic, minced
1 egg, beaten
2 tablespoons finely chopped Chinese chives
2 tablespoons soy sauce
1 1/2 tablespoons sesame oil
1 tablespoon minced fresh ginger
50 dumpling wrappers
1 cup vegetable oil for frying
1 lite of water, or more as needed

DIRECTIONS
Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.

Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.

Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.
Image

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 Post subject: Re: Asian Recipes
Unread postPosted: August 29th, 2019, 8:53 am 
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Joined: March 16th, 2017, 6:11 pm
Posts: 9140
Looks yummy Pris!

I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.

_________________
I have come here to chew bubblegum and kick ass... and I'm all out of bubblegum.


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 Post subject: Re: Asian Recipes
Unread postPosted: August 29th, 2019, 8:55 am 

Joined: October 4th, 2012, 10:25 pm
Posts: 41385
Blazor wrote:
Looks yummy Pris!

I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.

It's always a soya based dipping sauce for potstickers.


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 Post subject: Re: Asian Recipes
Unread postPosted: August 29th, 2019, 8:59 am 
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Joined: March 16th, 2017, 6:11 pm
Posts: 9140
Fashionista wrote:
Blazor wrote:
Looks yummy Pris!

I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.

It's always a soya based dipping sauce for potstickers.


I really liked it. It was a fancy Asian place we went to called Din Tai Fung. They had a sliced up pork chop on top of their pork fried rice!

https://dintaifungusa.com/

_________________
I have come here to chew bubblegum and kick ass... and I'm all out of bubblegum.


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 Post subject: Re: Asian Recipes
Unread postPosted: August 29th, 2019, 9:30 am 

Joined: October 4th, 2012, 10:25 pm
Posts: 41385
Blazor wrote:
Fashionista wrote:
Blazor wrote:
Looks yummy Pris!

I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.

It's always a soya based dipping sauce for potstickers.


I really liked it. It was a fancy Asian place we went to called Din Tai Fung. They had a sliced up pork chop on top of their pork fried rice!

https://dintaifungusa.com/

That's a high end chain.


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 Post subject: Re: Asian Recipes
Unread postPosted: August 29th, 2019, 10:06 am 
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Joined: March 16th, 2017, 6:11 pm
Posts: 9140
Fashionista wrote:
Blazor wrote:
Fashionista wrote:
Blazor wrote:
Looks yummy Pris!

I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.

It's always a soya based dipping sauce for potstickers.


I really liked it. It was a fancy Asian place we went to called Din Tai Fung. They had a sliced up pork chop on top of their pork fried rice!

https://dintaifungusa.com/

That's a high end chain.


No kiddin'! It ran us $30 a piece.... for lunch!!!! My brother really wanted me to experience it though, glad I did.

_________________
I have come here to chew bubblegum and kick ass... and I'm all out of bubblegum.


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 Post subject: Re: Asian Recipes
Unread postPosted: August 29th, 2019, 10:36 am 

Joined: October 4th, 2012, 10:25 pm
Posts: 41385
Blazor wrote:
Fashionista wrote:
Blazor wrote:
Fashionista wrote:
Blazor wrote:
Looks yummy Pris!

I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.

It's always a soya based dipping sauce for potstickers.


I really liked it. It was a fancy Asian place we went to called Din Tai Fung. They had a sliced up pork chop on top of their pork fried rice!

https://dintaifungusa.com/

That's a high end chain.


No kiddin'! It ran us $30 a piece.... for lunch!!!! My brother really wanted me to experience it though, glad I did.

I like high end dining once a year or so.


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 Post subject: Re: Asian Recipes
Unread postPosted: August 29th, 2019, 10:55 am 
User avatar

Joined: March 16th, 2017, 6:11 pm
Posts: 9140
Fashionista wrote:
Blazor wrote:
Fashionista wrote:
Blazor wrote:
Fashionista wrote:
Blazor wrote:
Looks yummy Pris!

I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.

It's always a soya based dipping sauce for potstickers.


I really liked it. It was a fancy Asian place we went to called Din Tai Fung. They had a sliced up pork chop on top of their pork fried rice!

https://dintaifungusa.com/

That's a high end chain.


No kiddin'! It ran us $30 a piece.... for lunch!!!! My brother really wanted me to experience it though, glad I did.

I like high end dining once a year or so.


Almost feels like everyday is high end dining in Seattle :laugh:

A treat once in a blue moon is nice.

_________________
I have come here to chew bubblegum and kick ass... and I'm all out of bubblegum.


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 Post subject: Re: Asian Recipes
Unread postPosted: August 29th, 2019, 11:18 am 

Joined: October 4th, 2012, 10:25 pm
Posts: 41385
Blazor wrote:
Fashionista wrote:
Blazor wrote:
Fashionista wrote:
Blazor wrote:
Fashionista wrote:
Blazor wrote:
Looks yummy Pris!

I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.

It's always a soya based dipping sauce for potstickers.


I really liked it. It was a fancy Asian place we went to called Din Tai Fung. They had a sliced up pork chop on top of their pork fried rice!

https://dintaifungusa.com/

That's a high end chain.


No kiddin'! It ran us $30 a piece.... for lunch!!!! My brother really wanted me to experience it though, glad I did.

I like high end dining once a year or so.


Almost feels like everyday is high end dining in Seattle :laugh:

A treat once in a blue moon is nice.

Vancouver is like that too.....if you can afford it.


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 Post subject: Re: Asian Recipes
Unread postPosted: September 8th, 2019, 11:26 am 
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Joined: October 6th, 2012, 1:53 pm
Posts: 6891
This is an Asian dish, Japanese or Korean. Salmon or Tuna collar. Does anyone here like that? It is very juicy and delicious. It is called a collar because this meat is found right below the fish's head.

Image

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Sometimes, my comments have a touch of humor, often tongue-in-cheek, so don't take it so seriously.


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 Post subject: Re: Asian Recipes
Unread postPosted: September 9th, 2019, 7:39 am 
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Joined: March 16th, 2017, 6:11 pm
Posts: 9140
Interesting Azhya, but no I've never had it. I would try anything once though.

_________________
I have come here to chew bubblegum and kick ass... and I'm all out of bubblegum.


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 Post subject: Re: Asian Recipes
Unread postPosted: September 9th, 2019, 12:35 pm 

Joined: October 4th, 2012, 10:25 pm
Posts: 41385
@realAzhyaAryola wrote:
This is an Asian dish, Japanese or Korean. Salmon or Tuna collar. Does anyone here like that? It is very juicy and delicious. It is called a collar because this meat is found right below the fish's head.

Image

Very nice Azhya.


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 Post subject: Re: Asian Recipes
Unread postPosted: September 9th, 2019, 6:28 pm 
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Joined: October 6th, 2012, 1:53 pm
Posts: 6891
Fashionista wrote:
@realAzhyaAryola wrote:
This is an Asian dish, Japanese or Korean. Salmon or Tuna collar. Does anyone here like that? It is very juicy and delicious. It is called a collar because this meat is found right below the fish's head.

Image

Very nice Azhya.


It is probably not for all but it sure it delectable!

_________________
@realAzhyaAryola

Sometimes, my comments have a touch of humor, often tongue-in-cheek, so don't take it so seriously.


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 Post subject: Re: Asian Recipes
Unread postPosted: September 9th, 2019, 7:13 pm 

Joined: October 4th, 2012, 10:25 pm
Posts: 41385
@realAzhyaAryola wrote:
Fashionista wrote:
@realAzhyaAryola wrote:
This is an Asian dish, Japanese or Korean. Salmon or Tuna collar. Does anyone here like that? It is very juicy and delicious. It is called a collar because this meat is found right below the fish's head.

Image

Very nice Azhya.


It is probably not for all but it sure it delectable!

I'd like it.


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 Post subject: Re: Asian Recipes
Unread postPosted: October 11th, 2019, 8:41 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 961
Soba Noodle Soup With Chicken, Tofu, and Bok Choy

Ingredients
1 tablespoon vegetable oil
2 medium cloves garlic, finely minced or grated on a microplane grater (about 2 teaspoons)
1 inch section fresh ginger, finely minced or grated on a microplane grater (about 1 tablespoon)
2 inch section fresh lemongrass, cut in half lengthwise and bruised with the back of a knife
6 cups homemade or store-bought low sodium chicken or vegetable stock
3 tablespoons dark soy sauce
1 whole star anise
3 medium chicken thighs
7 medium shiitake mushrooms, caps very thinly sliced, stems discarded
1 large bok choy, well rinsed, greens and stalks separated, sliced into thin ribbons
1 teaspoon rice wine vinegar
1/2 block block extra-firm tofu (about 8 ounces), drained in the fridge on paper towels under a weight (such as a can of beans) for several hours or overnight, cut into 1/2-inch dice
1 pound dried soba noodles
1/4 cup thinly sliced scallion greens and light whites
1/4 cup torn fresh cilantro leaves

Directions
1. Heat oil in a large Dutch oven set over medium heat until shimmering. Add garlic, ginger, and lemongrass and cook, stirring, until aromatics are fragrant, about 1 minute. Add stock, soy sauce, anise, and chicken thighs and increase heat to high. Bring liquid to a boil then reduce heat to maintain a simmer and cook until chicken is just cooked through, about 10 minutes.

2. Add shiitakes and sliced bok choy stems to soup and cook for 15 minutes sliced bok choy greens and cook until vegetables and chicken are tender, about 15 minutes longer. Remove chicken and let cool slightly, then shred into bite-sized pieces with your fingers. Return to soup. Add vinegar, tofu, and noodles to soup and cook until noodles are cooked (see package for cooking time). Season soup to taste with more soy sauce, vinegar, or salt, garnish with scallions and cilantro, and serve.
Image

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 Post subject: Re: Asian Recipes
Unread postPosted: October 26th, 2019, 9:55 am 
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Joined: April 19th, 2015, 1:03 pm
Posts: 961
Chinese grilled chicken

INGREDIENTS
1⁄4 cup lemon juice
3 tablespoons olive oil
1 garlic clove, chopped
2 tablespoons hoisin sauce
1 tablespoon honey
5 tablespoons soy sauce
1⁄4 teaspoon ground ginger
2 boneless skinless chicken breasts


DIRECTIONS
Combine all ingredients except chicken in a plastic bag.
Stab the chicken a few times to make sure it soaks up all the goods, then add to the liquid.
Place in fridge for at least a few hours.
Remove chicken from marinade and grill until done turning once.
Image

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My Daughter Is Sweeter Than Fucking Sugar!!


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 Post subject: Re: Asian Recipes
Unread postPosted: November 2nd, 2019, 7:42 pm 
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Joined: April 19th, 2015, 1:03 pm
Posts: 961
Sticky Pineapple Chicken

Ingredients
1 large pineapple
2 tablespoons peanut or vegetable oil
6 boneless chicken thighs, cut into bite-size cubes
1 teaspoon salt
1 teaspoon pepper
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon garlic paste
½ cup chicken stock (100 mL)
cooked rice, for serving
sesame seed for garnish

Preparation
Using a sharp knife, carefully cut the pineapple in half lengthwise. Using the knife tip, cut around the inside edge of the pineapple, being careful not to cut through the skin. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
In a large pan, heat the oil over medium heat. Add the chicken and season with salt and pepper. Fry for about 10 minutes, until browned and cooked through. Remove the chicken and set aside.
Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened.
Add the chicken back to the pan and stir until evenly coated with the sauce. Serve in the empty pineapple halves, along with some rice and sesame seeds.
Image

_________________
My Daughter Is Sweeter Than Fucking Sugar!!


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 Post subject: Re: Asian Recipes
Unread postPosted: November 2nd, 2019, 7:47 pm 
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Joined: October 13th, 2019, 6:54 pm
Posts: 1166
priscilla1961 wrote:
Sticky Pineapple Chicken

Ingredients
1 large pineapple
2 tablespoons peanut or vegetable oil
6 boneless chicken thighs, cut into bite-size cubes
1 teaspoon salt
1 teaspoon pepper
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon garlic paste
½ cup chicken stock (100 mL)
cooked rice, for serving
sesame seed for garnish

Preparation
Using a sharp knife, carefully cut the pineapple in half lengthwise. Using the knife tip, cut around the inside edge of the pineapple, being careful not to cut through the skin. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
In a large pan, heat the oil over medium heat. Add the chicken and season with salt and pepper. Fry for about 10 minutes, until browned and cooked through. Remove the chicken and set aside.
Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened.
Add the chicken back to the pan and stir until evenly coated with the sauce. Serve in the empty pineapple halves, along with some rice and sesame seeds.
Image

I had pineapple ice and chicken in a Malaysian restaurant....it was so good.

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